“Humble Jumbles” cookies

From the kitchen of: Nina Mukerjee Furstenau

Humble Jumbles are my go-to when I want a not-too-sweet yet chewy delicious cookie to go with tea or coffee. Even better, they are concocted with what's at hand in my pantry: honey, nuts, raisins. These have been a true comfort during the COVID times, and help me avoid refined sugar while still satisfying a craving for sweetness. Mix in the goodies you like--I've even added in unsweetened coconut flakes at times. There's no refined sugar here, and if you are avoiding wheat, you can choose to use alternative flours (I've tried almond flour and oat flour and they worked well!). Enjoy!

Humble Jumbles (Museli Cookies)

Makes 18 cookies

Ingredients 

• 1/2 cup nut or seed butter (I use peanut butter)

• 1/3 cup honey

• 1 teaspoon cinnamon

• 1/2 teaspoon salt

• 1 teaspoon vanilla

• 1 egg

• 1 cup rolled oats

• 1/2 cup dried fruit (I use a mix of raisins and cranberries)

• 1/4 cup chopped nuts and seeds (I use walnuts)

• 1/2 cup flour (I use oat flour, but almond flour or wheat flour works just fine)

• 1/2 teaspoon baking powder

Instructions:

Heat your oven to 350 F. Line a baking sheet with parchment or lightly grease the pan with oil or butter. In a medium pot, heat the nut butter and honey.

Mix well and remove the pan from heat, add cinnamon, salt, and vanilla. Once the mixture has cooled a little, beat in the egg. Add the oats, dried fruit, and chopped nuts/seeds.

Mix in the flour and baking powder. Stir well. Drop two tablespoon-sized clumps onto your baking sheet and bake for 6-8 minutes. Remove and cool on a rack.

Note: These cookies are refined sugar-free, and can be made without wheat flour.